Red Chili Sauce


Notes: The recipe for this sauce can be doubled. It can also be used to marinate beef or chicken. You can make the sauce up to 2 days before using; cover and chill.


Makes about 1/2 cup, enough to marinate 1 to 2 pounds meat

Recipe from


Nutritional Information

Calories 5.2
Caloriesfromfat 35 %
Protein 0.2 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 0.9 g
Fiber 0.3 g
Sodium 0.7 mg
Cholesterol 0.0 mg


2 dried guajillo or ancho (sometimes mislabeled pasilla) chilies (about 1/2 oz. total)
1 peeled clove garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves


1. Rinse chilies. Snap off and discard stems; shake out most of the seeds. With scissors, working over a 1- to 2-quart pan, cut chilies into 1-inch pieces; drop into pan.

2. Add 1/2 cup water, garlic, cumin, oregano, cinnamon, and cloves. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until chilies are soft, 10 to 15 minutes.

3. Pour chili mixture into a blender and whirl until smooth. If you have less than 1/2 cup, add water to make that amount. Add salt to taste. Let cool at least 15 minutes.

Nutritional analysis per tablespoon.

May 2002
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